1.Wash rice in a fine strainer
until water runs clear. Drain well. Prepare double boiler with water in the
bottom pot.

2.In a large skillet melt ghee
or butter and add rice. Stir until
rice is dry and fragrant (you can skip this step and go to step 3).

3.In the top part of the
double boiler combine rice, milk, saffron, cardamom seeds, rose water and nuts. Cover and cook over low heat for 1
hour. Alternatively, bake at 350ºF
in a bain marie: put the same ingredients
in a terrine (an earthenware casserole dish), cover and set in a larger pan
with water to come halfway up the sides of terrine, and bake for 1 hour.

4.While it simmers or bakes,
toast the coconut in a dry skillet, stirring occasionally. Cool.

5.When rice is done, stir in
the sugar until it is dissolved, and top with lemon and coconut.